Ingredients
- 35 -40 beets small , unpeeled
- 2 cups sugar
- 2 cups water
- 2 cups white vinegar
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 teaspoon whole cloves
Instructions
- In a large pot, cook the unpeeled beets until fork-tender (do not overcook).
- Cool and then remove the skins.
- Slice about 1/4-inch thick or cut into cubes.
- Pack snuggly into the canning jars (be careful not to bruise).
- In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes. No sugar granules should remain.
- Quickly pour over the beets in the jars, leaving 3/4-inch headspace. The liquid should go no further than the shoulder of the jar.
- Process the jars in a boiling water bath for 12 minutes.
Recipe Notes
Summer 2016
Making them for a second time today, August 24, 2016. So good! Laura (G.) loves these. 🙂
Recipe from Food.com.
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